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Posted by: C_Sharp, Friday, December 6, 2013, 3:46pm
Recipe: Pumpkin Nut Muffins



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Quoted Text
With breakfast or as a mid-afternoon snack, these tasty muffins are packed with beneficial ingredients.  Pour yourself a cup of tea and enjoy.


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http://northamericanpharmacal.com/living/2013/12/recipe-pumpkin-nut-muffins/
Posted by: BluesSinger, Friday, December 6, 2013, 3:53pm; Reply: 1
i don't want to use Spelt.. what would be good to use in place of in this recipe as I would like the muffins to turn out well?
Posted by: C_Sharp, Friday, December 6, 2013, 4:02pm; Reply: 2
Perhaps replace the three cups spelt with:

1/2 cup flax meal
1 1/2 cups brown rice flour
3/4 cup almond flour

Texture will not be quite the same as with spelt.
Posted by: BluesSinger, Friday, December 6, 2013, 4:15pm; Reply: 3
Quoted from C_Sharp
Perhaps replace the three cups spelt with:

1/2 cup flax meal
1 1/2 cups brown rice flour
3/4 cup almond flour

Texture will not be quite the same as with spelt.


Will it be heavier?  I don't mind the texture not being the same.. just want to make sure it rises properly.  Spelt is a black dot and I can eat it now but I don't like how I feel afterwards... it seems to have a mild effect of wheat.  
Posted by: C_Sharp, Friday, December 6, 2013, 4:30pm; Reply: 4
To make it less heavy one adds Xanthan gum. (I presume this is an avoid for you)

I am trying to get more binding like the gum by using flax meal. (to make it "rise")

The suggested above is actually equivalent to a little more than than the three cups of spelt flour.

So one could add another egg or egg white to capture the gas bubbles a little more.

One can also try increasing the baking soda just slightly to make it lighter.

Butter/ghee instead of the olive oil would also reduce the density some.


(Also note that I have not tried this recipe. So I am just thinking about the chemistry)
Posted by: delightfuldeb, Friday, December 6, 2013, 4:54pm; Reply: 5
Quoted from BluesSinger


Will it be heavier?  I don't mind the texture not being the same.. just want to make sure it rises properly.  Spelt is a black dot and I can eat it now but I don't like how I feel afterwards... it seems to have a mild effect of wheat.  


What flours CAN you have so I can help?
Posted by: BluesSinger, Friday, December 6, 2013, 5:59pm; Reply: 6
Quoted from delightfuldeb


What flours CAN you have so I can help?


I can have all flours except

Oat, Corn, Rye, Soybean, Wheat and I choose to avoid Spelt.

Also Xatham Gum is not on my Swami so it's a neutral for now.
Posted by: rosa, Friday, December 6, 2013, 6:29pm; Reply: 7
Is it possible to replace the honey with stevia? and how much of it would be the equivalent ´sweetness´? I have liquid stevia. Perhaps it would change the flavour too much? Honey is neutral for me, but stevia is one of my few super sweeteners.
Posted by: delightfuldeb, Friday, December 6, 2013, 8:52pm; Reply: 8
Quoted from BluesSinger


I can have all flours except

Oat, Corn, Rye, Soybean, Wheat and I choose to avoid Spelt.

Also Xatham Gum is not on my Swami so it's a neutral for now.


Use almost 1 1/2 C Sorghum, 1/2 C Teff, 1/2 C Rice Bran & 2 TBSP Flax meal. No xantham gum necessary  ;D ;D
Posted by: delightfuldeb, Friday, December 6, 2013, 8:54pm; Reply: 9
Quoted from rosa
Is it possible to replace the honey with stevia? and how much of it would be the equivalent ´sweetness´? I have liquid stevia. Perhaps it would change the flavour too much? Honey is neutral for me, but stevia is one of my few super sweeteners.


It's really hard to replace honey with stevia. You can mash dates with water or use applesauce in the volume amount, and then add the stevia to taste  :o
Posted by: BluesSinger, Friday, December 6, 2013, 8:59pm; Reply: 10
Quoted from delightfuldeb


Use almost 1 1/2 C Sorghum, 1/2 C Teff, 1/2 C Rice Bran & 2 TBSP Flax meal. No xantham gum necessary  ;D ;D


Sorghum is a black dot.. will it affect me like Spelt?  what is it made from?  I'm doing some black dots.. so this is possibly no big deal.
Posted by: delightfuldeb, Friday, December 6, 2013, 9:16pm; Reply: 11
Quoted from BluesSinger


Sorghum is a black dot.. will it affect me like Spelt?  what is it made from?  I'm doing some black dots.. so this is possibly no big deal.


LOL! It wasn't on your "no" list. You can try it to see if it affects you. There is no gluten in it and it's kind of nutty tasting. Other choice would be millet flour.
Posted by: Chloe, Friday, December 6, 2013, 9:22pm; Reply: 12
I lighten my baked goods by making sure I thoroughly beat the eggs.  Sometimes beating yolks and
whites separately and folding fluffy whites into dry ingredients. I find almond flour creates fairly
light baked goods even when I don't use any grains at all.  I always blend some flax meal in with the
almond flour.  The trick to a lighter muffin is not to overmix wet and dry ingredients or else you've got a heavy batter.

Try to allow the air from beaten eggs to work in your favor.  And fold rather than stir wet and dry
ingredients.
Posted by: BluesSinger, Friday, December 6, 2013, 9:26pm; Reply: 13
Quoted from Chloe
I lighten my baked goods by making sure I thoroughly beat the eggs.  Sometimes beating yolks and
whites separately and folding fluffy whites into dry ingredients. I find almond flour creates fairly
light baked goods even when I don't use any grains at all.  I always blend some flax meal in with the
almond flour.  The trick to a lighter muffin is not to overmix wet and dry ingredients or else you've got a heavy batter.

Try to allow the air from beaten eggs to work in your favor.  And fold rather than stir wet and dry
ingredients.


thank you!! and I think I'll try using the Millet Flour instead of Sorghum.  :)  LOVE Millet! Should give these a beautiful flavor!
Posted by: Chloe, Friday, December 6, 2013, 9:39pm; Reply: 14
Quoted from BluesSinger


thank you!! and I think I'll try using the Millet Flour instead of Sorghum.  :)  LOVE Millet! Should give these a beautiful flavor!


I like millet flour too, but it's only a neutral for me. I was thinking of subbing the honey
with a bunch of soaked dried dates.  What I do is soak the dates
in boiling water and then put them in my food processor or blender with the egg yolks....makes
a creamy thick sweet mixture and allows me to halve or eliminate most sweeteners.

Please share your results!  :)

Posted by: BluesSinger, Friday, December 6, 2013, 11:09pm; Reply: 15
Quoted from Chloe
I lighten my baked goods by making sure I thoroughly beat the eggs.  Sometimes beating yolks and
whites separately and folding fluffy whites into dry ingredients. I find almond flour creates fairly
light baked goods even when I don't use any grains at all.  I always blend some flax meal in with the
almond flour.  The trick to a lighter muffin is not to overmix wet and dry ingredients or else you've got a heavy batter.

Try to allow the air from beaten eggs to work in your favor.  And fold rather than stir wet and dry
ingredients.


Hey Gal... how long do you beat them?
Posted by: BluesSinger, Friday, December 6, 2013, 11:34pm; Reply: 16
Quoted from delightfuldeb


Use almost 1 1/2 C Sorghum, 1/2 C Teff, 1/2 C Rice Bran & 2 TBSP Flax meal. No xantham gum necessary  ;D ;D


well pooh pooh!! I don't have any rice bran and I'm snowed in!  also I don't have any xantham gum either...

suggestions to replace the rice bran?  
Posted by: Chloe, Saturday, December 7, 2013, 12:31am; Reply: 17
How long do I beat the eggs?  Rule of thumb is that beaten yolks need to change color and become
lighter....so with a hand mixer, maybe about 2 minutes on high..  The whites, if you're trying to get them to get really foamy, you want to stop before you get to peaks....You can tell....don't really know long it takes.  Not like if you were making meringue which requires stiff peaks.  But just to create volume I often put whole eggs in my Vitamix and just hit the highest speed....let them go about 30-40 seconds... and that's usually enough for most of my muffin recipes to create some volume in
the batter.

Your other question...what replaces rice bran?  Oat bran would be my first choice....maybe flax meal?  Chia seeds?  
Posted by: md, Saturday, December 7, 2013, 2:47am; Reply: 18
Perhaps, you could try equal parts of flax meal, millet flour, and rice flour.  And, I would replace 1/2 of the olive oil with applesauce for moistness.
Posted by: delightfuldeb, Saturday, December 7, 2013, 6:09am; Reply: 19
Quoted from BluesSinger


well pooh pooh!! I don't have any rice bran and I'm snowed in!  also I don't have any xantham gum either...

suggestions to replace the rice bran?  


If quinoa isn't strong tasting, try that. Being a super taster, I can only handle small amounts of that. Or maybe 1/2 brown rice & 1/2 arrowroot instead.
Posted by: BluesSinger, Saturday, December 7, 2013, 3:16pm; Reply: 20
Quoted from delightfuldeb


If quinoa isn't strong tasting, try that. Being a super taster, I can only handle small amounts of that. Or maybe 1/2 brown rice & 1/2 arrowroot instead.


ok.. i have the brown rice and arrowroot powder supplies!
Posted by: BluesSinger, Saturday, December 7, 2013, 5:30pm; Reply: 21
Well!  After all that.. I don't have any muffin tins in the house!!! ARGH!!! have to buy some once we thaw out up here!  

Do you all think I could make this as a sheet cake?
Posted by: ABJoe, Saturday, December 7, 2013, 5:56pm; Reply: 22
Quoted from BluesSinger
Well!  After all that.. I don't have any muffin tins in the house!!! ARGH!!! have to buy some once we thaw out up here!  

Do you all think I could make this as a sheet cake?

I don't see why not...  May need to watch it and adjust the baking time some, but it should come out good as a sheet cake since it would be about the same thickness, just not have the air circulation around the muffin cups...
Posted by: Chloe, Saturday, December 7, 2013, 6:34pm; Reply: 23
Quoted from BluesSinger
Well!  After all that.. I don't have any muffin tins in the house!!! ARGH!!! have to buy some once we thaw out up here!  

Do you all think I could make this as a sheet cake?


I always use loaf pans instead of muffin tins because the result is the same and it's easier to cover
a loaf pan rather than keep a bunch of muffins fresh.  Baking time might be a bit longer.  Test
with a toothpick.  I have two small loaf pans which equal a batch of muffins.

My sheet cake pan is not the same height as a my muffin tin.

You could also make your own muffin "rings" with aluminum foil....double some foil...roll up
so it's about 2 inches in height and pinch together to form a circle...Place on a cake pan and put batter in your rings.  It's also possible to put those little muffin papers directly on a sheet pan
and carefully spoon batter inside....avoiding the need for a muffin pan completely.  Or stick
the muffin paper inside your own aluminum muffin ring.  In fact, you can buy the muffin papers
made out of foil....they're stiffer.

But just so you won't have to leave your house....and if you have foil....foil rings would be a great Plan B.
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